Fast (yeast free)
Because who has time to wait for yeast to rise when everyone is hungry, right?
Okay guys, if you have 25 minutes, lets get started, once you have done this quite a bit, it will only take you 10 minutes, kids in tow.
Preheat oven to 400 degrees!
Dry Ingredients:
- 2 1/2 cups of All purpose flour
- (or wheat flour, or Oat flour like I used in the Vlog. What ever type you choose, or mix them!)
- 1 tsp of Sea Salt
- 3 tsp of baking powder (since we are not using yeast)
*Optional: add some grated cheese of your choice, or fresh herbs like sweet basil!
*Tip: If you want a tiny bit of sweetness to your crust, add 1 tsp of organic sugar, or whatever you have on hand!
- Mix all your dry ingredients together.
Wet Ingredients:
- 1 TB of Olive Oil
- 7 oz of water, give or take.
- Slowly add the water and oil mix to the dry ingredients, careful in case you don’t need it all.
- If the dough is becoming too wet, STOP! Don’t add anymore water. Sprinkle with a little flour to give it that “play dough” effect.
- Use a large fork to mix everything together. Once you get a nice sized dough ball, leave it alone.
- Over mixing can cause a hard-to-spread dough.
Now its time to roll it out!
- Pour a nice amount of flour on your work surface, grab a pin and start rolling the dough to fit your pan.
- Use whatever pan size you want, RandomNest style. If you want more dough, double the recipe like I do!
- For years I never owned a pin, so feel free to hand stretch your pizza crust too!
- Spray your pan with a little oil.
- Next, Lay the crust on the pan.
- Decide if you want to pre-bake the crust for 10 min, or just toss everything on and bake for 15 to no more than 17 minutes or until nice and golden.
- Add any pizza toppings you want.
- For my special sauce, used in the Vlog, see Pizza Sauce -RandomNest style!
Storage:
I love to cook and store for the weeks to come, so I always make double, sometimes even triple any recipe. I divide up sections according to the pizzas I want to make in the future. I than wrap each in wax paper, and slip into a freezer bag with the date. If its enough dough for two pizzas. I do what I did before, only I put them each in a half gallon bag, than together in a gallon sized bag so I can find them easily.
- Dough last about 2 months in the freezer. It could be more, but I’ve only had it in there for that long.
- The dough last about 28 hours in the fridge, when stored tightly before browning.
- Left over pizza will last about 3 to 4 days in the fridge, covered air tight.
I hope you guys enjoyed this recipe! Let us know in the comments below. Don’t forget to check out our YouTube vlogs, located in the Family Vlogging menu of our websites. Like and subscribe and FOLLOW us here!
Turn on the oven, its almost dinner time!
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